From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!
Here are some recipe ideas for the week:
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!
Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.